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Gently fry the onion, leek and garlic in the butter and oil until softened.
Pour in the stock, cream and mustard and let the soup simmer for 10 minutes or until the vegetables are cooked.
Blend the soup in a food processor until smooth and return it to the pot to heat through.
The soup can be thickened by preparing a slurry comprising 2 parts water to 1 part cornstarch.
Serve immediately with your favourite bread.